Seafood recipe collection

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Maryland crab soup with live blue crabs, beef stew meat, bacon, corn, tomatoes, and Old Bay. Slow-simmered Chesapeake Bay classic, sweet corn version.

Baked orange roughy brushed with a buttery Worcestershire and herb glaze. Simple enough for weeknight dinners with just six ingredients and minimal prep.

Mediterranean shrimp and bow tie pasta with olives, garlic, oregano, and lemon. A fast 30-minute Italian-inspired one-skillet weeknight dinner.

New England seafood casserole with lobster, crab, or shrimp baked in a cream and egg custard with buttered cracker crumb topping. A classic coastal comfort dish.

Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

Mushroom caps stuffed with crabmeat in a creamy bechamel with Parmesan, flambeed in sherry, then topped with Gruyere and baked bubbly. An elegant appetizer for special occasions.

Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.

Orak Arik is an Indonesian cabbage and egg stir-fry with shrimp, garlic, and scallions. A fast wok dish that comes together in 30 minutes with simple pantry ingredients.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.